After the Christmas celebrations I was left with a large amount of cranberries, so I decided I would do a spot of baking. I thought oats would work well and I would try and make some cookies. However although the cookies tasted great before they were cooked they weren’t so great after. Still having plenty left I decided I would have another go but try making muffins this time. I also had a lot of old bananas that I had been saving up in my freezer that needed using too. This is a great idea is you don’t like eating them once they are less than perfect just bung them in the freezer and just defrost when you next do a spot of baking. The muffins were far more successful and really very tasty. With the oats, banana, and cranberry they could even be eaten as a healthy-ish breakfast treat, better than chocolate cereal anyway!


160g of all-purpose flour (I use the one for dumplingsings and noodles)
85g of  oats
135g of white sugar
1 1/2 teaspoons  of baking powder
1 teaspoon  of baking soda
1/2  a teaspoon salt
1 egg
4-6 mashed ripe bananas
75g of melted butter
130g of dried cranberries


Combine the first six ingredients in a mixing bowl. Mix well. Beat together egg, bananas and melted butter or margarine until smooth. Add this mix to the dry ingredients and blend. Stir in cranberries until combined. Spoon the batter into cupcake or muffin cases, filling almost to the top. Bake at 180 degrees celcius for about  15 to 25 minutes or until the top springs back when lightly touched. Serve as a delicious breakfast snack or teatime treat.




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